Sangiovese
History of Sangiovese
Sangiovese is one of the most significant and popular red grape varieties in Italy throughout its ancient and fascinating history as it shares its origins with the land of Dionysus. Because it is named after the “blood of Jove”(the Roman Jupiter), many people believe that this kind of grape dates back to the time of the Romans. The first document mentioned coming in the writings of Giovanvettorio Soderini in 1590, when he mentioned the good wine producing potential of a grape he called Sangiovese.
In Italy, both Sangiovese and Nebbiolo are called noble grapes. In the late 19th and early 20th century, Sangiovese experienced a rise in popularity for its use in Chianti, Brunello Di Montalcino and Vino Nobile Di Montepulciano.
Sangiovese has shown itself to be adaptable to many different types of vineyard soils but seems to thrive in soils with a high concentration of limestone, having the potential to produce elegant wines with forceful aromas. Sangiovese is a kind of high acidity and light-weight grapes which requires a long growing season, as it buds early and is slow to ripen. This grape also requires sufficient warmth to ripen fully, but too warmth will let its flavor becomes diluted. Because of high acidity and light body when people produce wine, they need to blend with other grapes to give sangivoese a bit more structure.
Regions of Chianti
Tuscany is the most famous country side in Italy, producing its most famous wine—Chianti. Thirty years ago, the region was a mess, but today Tuscany produces some of the best red wines in the world. As a matter of fact, Chianti is divided in 8 sub-zones, each one producing its own Chianti wine. The area most highly regarded wines come from the Chianti Classico zone, which was awarded a separate DOCG status in 1996, and Chianti Rufina. Rufina and the other six Chianti sub-zones (Chianti Colli Aretini, Chianti Colli Fiorentini, Chianti Colli Senesi, Chianti Colline Pisane, Chianti Montalbano
Sangiovese is one of the most significant and popular red grape varieties in Italy throughout its ancient and fascinating history as it shares its origins with the land of Dionysus. Because it is named after the “blood of Jove”(the Roman Jupiter), many people believe that this kind of grape dates back to the time of the Romans. The first document mentioned coming in the writings of Giovanvettorio Soderini in 1590, when he mentioned the good wine producing potential of a grape he called Sangiovese.
In Italy, both Sangiovese and Nebbiolo are called noble grapes. In the late 19th and early 20th century, Sangiovese experienced a rise in popularity for its use in Chianti, Brunello Di Montalcino and Vino Nobile Di Montepulciano.
Sangiovese has shown itself to be adaptable to many different types of vineyard soils but seems to thrive in soils with a high concentration of limestone, having the potential to produce elegant wines with forceful aromas. Sangiovese is a kind of high acidity and light-weight grapes which requires a long growing season, as it buds early and is slow to ripen. This grape also requires sufficient warmth to ripen fully, but too warmth will let its flavor becomes diluted. Because of high acidity and light body when people produce wine, they need to blend with other grapes to give sangivoese a bit more structure.
Regions of Chianti
Tuscany is the most famous country side in Italy, producing its most famous wine—Chianti. Thirty years ago, the region was a mess, but today Tuscany produces some of the best red wines in the world. As a matter of fact, Chianti is divided in 8 sub-zones, each one producing its own Chianti wine. The area most highly regarded wines come from the Chianti Classico zone, which was awarded a separate DOCG status in 1996, and Chianti Rufina. Rufina and the other six Chianti sub-zones (Chianti Colli Aretini, Chianti Colli Fiorentini, Chianti Colli Senesi, Chianti Colline Pisane, Chianti Montalbano